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Pan-roasting chicken a wing-wing

The Lowell Sun

Updated:
08/30/2017 07:45:32 AM EDT

Pan-roasting is a term that confuses a lot of people. Duh, doesn't all roasting require a pan? What it's actually referring to is a cooking technique that combines both cooking on the stove top and in the oven, while using a heavy skillet that can transfer back and forth between both.

Pan-roasting chicken is the perfect way to cook a whole bird while cutting the cooking time in half -- and making a delicious sauce at the same time, in the same pan. It's really a win-win-win all-around and a great option for a simple weeknight supper.

If your knife skills are on point, and you are used to breaking down a whole chicken into 10 parts, this is your time to shine! The 10 parts refers to: two wings, two legs, two thighs and two breasts, each cut in half, yielding four serving pieces. Most recipes will refer to "eight serving parts," which excludes the wings since they don't really have enough meat on them to count as a full serving. (I usually save the wings in a zip-top bag in my freezer until I've collected enough to make a batch to serve for game day, or to use in stock and soups.)

For this recipe, we will be using the eight-serving rule. If cutting up a whole chicken sounds like a nightmare to you, save that lesson for another day, and just have your butcher do it for you, or buy individual parts at the store. Also, going ahead with pre-cut, bone-in, skin-on chicken thighs is a great time-saving tip.

You'll want to use your largest, heaviest skillet or stainless-steel pan for this recipe.

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Ideally, a 12-inch pan would be best, but if you don't have one, you may have to work with two smaller pans, or cook the chicken in batches.

Chef's Tip: When transferring the skillet from the oven back to the stove top, place an oven mitt on the handle to remind yourself that it's HOT! I've sustained many a palm burn by grabbing the handle while its still scorching.

1. In a small bowl, add 1 tsp. onion powder, 1 tsp. kosher salt and 1/3 tsp. freshly ground black pepper and combine with a fork. Pat the chicken pieces dry, and sprinkle both sides of all pieces with the spice mixture. Place the seasoned chicken pieces onto a plate lined with paper towel, and allow to rest for 30 minutes while the meat comes to room temperature.

2. Place a rack at the center of the oven and preheat to 375 degrees F. On the stove top, heat 1 tbsp. oil in a 12-inch skillet over medium-high heat. When the oil is hot, place the chicken pieces into the pan, skin side down, giving each piece space to brown. Do not overcrowd the pan. Use 2 smaller pans (rather than 1 large) if not all pieces fit. Allow the chicken to cook, without moving it, until skin is brown and crisp, about 5-7 minutes.

3. Flip the chicken pieces over, and carefully transfer the skillet(s) to the oven. Roast until a thermometer inserted into the thickest part of the breast registers to 155-160 degrees F. Remove the skillet from the oven, and transfer the cooked chicken to a plate; allow to rest for 10-15 minutes, tented with foil.

4. While the chicken is resting, place the skillet with all of the juices back onto the stove top, over medium heat. Add the sliced shallots and minced garlic, and cook until golden, about 2-3 minutes. Add the vinegar, dried herbs and tomatoes, along with a pinch of kosher salt and pepper, and give a good stir, scraping up any brown bits from the bottom of the pan. Stir any juices that have collected on the chicken plate back into the pan with the tomatoes. Continue to cook over medium heat, stirring occasionally, until tomatoes are wilted and skins are lightly blistered.

5. To serve, arrange the chicken pieces onto a serving plate, and pour the tomato pan sauce over top.

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